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Broccoli and Cheddar Cornbread
Florence Bell
Broccoli adds a different twist to cornbread!
Ingredients
1 cup plus 1 tablespoon cornmeal, divided
1 1/2 teaspoons baking powder
1/3 cup flour
3/4 teaspoon salt
1/4 teaspoon baking soda
5 eggs, beaten slightly
1 package (10 ounces) frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
1 carton (12 ounces) small-curd cottage cheese
1 medium onion, chopped
3/4 cup margarine, melted
Directions
In a bowl, combine 1 cup of the cornmeal, the flour, baking powder, salt and baking soda. In another bowl, combine the eggs, broccoli, onion, cheeses and butter. Add the cornmeal mixture until just moistened.
Sprinkle the remaining 1 tablespoon of cornmeal in a greased 13x9x2-inch baking pan. Pour in batter and bake at 350 degrees F for about 35 minutes